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[–] SumerBreeze [S] 0 points 19 points (+19|-0) ago 

uses microfluidics technology to accelerate the rate at which yeast converts sugar to alcohol by 70 percent. That's accomplished by increasing the surface area of liquid sugars exposed to the yeast.

I am guessing these kids used an electroosmotic pump while brewing a batch of beer with a standard homebrew kit.

Imagine what this will do for home microbrew machines... you can start the batch in the morning and can have a finished personalized beer by the end of the day!

The article also mentions that Annheser Busch and other largescale beer makers are interested in this technology, and if they get the sole rights to it, they will definitely not allow that kind of machine to be in the house of the common man; they'd prefer you to buy their cheap grain shampoo piss beers.

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[–] JamesRussell 0 points 15 points (+15|-0) ago 

If that's true, watch this space for the alcohol industry lobbying to put a stop to it by any means

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[–] SixBarns 0 points 5 points (+5|-0) ago 

Sounds interesting, but I wonder how practical this is in the real world. Wort can be pretty gross sometimes... lots of sediment and particulate matter. Throwing that through any sort of microfluidics device just sounds like a disaster waiting to happen. It'd probably have to be pre-filtered. I bet these students were working with something a little cleaner, like yeast medium.

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[–] NeedMoarGuitars 0 points 5 points (+5|-0) ago 

My guess is the process will be used in low-sediment, low-quality beer. There's already an ocean of shitty beer available and the market continues to move toward flavor.

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[–] Zyaode 0 points 4 points (+4|-0) ago 

Welp, now I need to get into homebrewing

[–] [deleted] 0 points 4 points (+4|-0) ago 

[Deleted]

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[–] TheTrigger 0 points 5 points (+5|-0) ago  (edited ago)

Yip, I remember being underage and making homemade wine for parties, it's hilariously easy. Find empty wine bottle, toss in a packet of wine yeast, fill it up with some grape juice concentrate and instead of corking it, or putting a cap on it: tape a balloon to the opening, with a hole poked in to it, with a needle.

Leave it in a closet for a couple of weeks; once the balloon deflates, pour it through some cheese cloth in to another container, wash out the bottle and pour it back in. Boom; cheap, not-so-great-tasting-but-effective-as-hell homemade wine.

Good times.

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[–] BentAxel 0 points 1 points (+1|-0) ago 

As a home Brewer: yes, yes you do.

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[–] toats 0 points 0 points (+0|-0) ago 

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[–] aakaakaak 0 points 3 points (+3|-0) ago 

But what does it taste like? Are we talking lower flavor quality than PBR?

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[–] Turn_Coat 0 points 2 points (+2|-0) ago 

for whatever reason, my universities IP has been banned from that site.

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[–] hyperoperation 0 points 1 points (+1|-0) ago 

Think about what a boon this will be for people looking to get a beer in parts of the world where it is illegal. You can set up, complete and take down a brew operation super fast. Prohibit me now bitch.

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[–] lofoireof 1 points -1 points (+0|-1) ago 

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[–] phaither 2 points -2 points (+0|-2) ago 

I don't understand how that is "Prize" worthy.

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[–] Grospoliner 0 points 4 points (+4|-0) ago 

Since quality can be maintained (per the articles claim), it means you can boost your production rate significantly (assuming all other inputs scale as well). That means you can have higher sales. It also means you save money on storage space since typical ales tend to take 2-4 weeks to ferment.

A local brewery here just put in nine 290 gallon fermenting tanks and they only sell locally. It takes up about half of their production house limiting what they can do to meet demand. This technology would allow them to reduce their individual production lines and repurpose fermenters previously tied up, letting them sell a greater variety of products.

For breweries smaller than those guys (6 or 3 barrel systems) that means this tech can boost their production while retaining the same floor space, meaning that little guys can sell more beer too.

It is definitely deserving of a prize.